This is a super easy Milo Slice recipe using Australian Weet-Bix. It’s a classic Australian recipe! Perfect for as an after school or work treat.
I have to admit it has probably been a couple of decades since I have made a slice using Weet-Bix. For my American readers, Weet-Bix is an Australian breakfast cereal. The closest thing I can find to it in the States is Shredded Wheat and I’m not quite sure if it will substitute very well, but you could give it a try.
Weet-Bix slices are the kind of slice you make as an after school treat or for the school fete. For some strange reason last weekend I was craving an old fashioned slice, one reminiscent of my school days.
Maybe it was due to all the back to school advertising as the school holidays draw to an end?
The decision was made to really us the Aussie factor on my slice with Milo. This easy Milo Slice is packed with Milo flavour. The closest relative to Milo you will find in the USA is Ovaltine.
Let’s be honest, it isn’t a pretty slice, but it is pretty delicious!
The slice base is packed with its namesake, Milo. The icing is also made with Milo. To finish it off, I topped this easy Milo slice with a good sprinkling of Milo. Milo addicts are going to love this recipe.
As mentioned it’s a great slice as an after school treat. It also travels well, perfect for picnics, school fetes or any other occasion you want to take a sweet treat.
This recipe is based on the original Weet-Bix Slice recipe. The changes I made were to cut down the amount of sugar, swapping out margarine for butter and I obviously “Milofied” the recipe.
The slice has a crunch from the cereal and coconut but also has a chew factor, which I love.
I do hope you love my Milofied version of a classic Weet-Bix slice. If you end up making this super easy Milo Slice don’t forget to share it on social media and tag @bellyrumbles.
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Other Awesome Slices
Easy Milo Slice
- 5 Weet-Bix, crushed (see notes)
- 120 grams (1½ cups) Milo
- 230 grams (1½ cups) plain flour
- 2 teaspoons baking poweder
- 55 grams (¾ cup) desiccated coconut
- 165 grams (¾ cup) golden caster sugar (raw caster sugar)
- 20 ml (1 Tablespoon) golden syrup
- 200 grams butter
- 2 teaspoons vanilla bean paste
- 320 grams (2 cups) icing sugar, sifted
- 40 grams (½ cup) Milo
- 40 ml (2 Tablespoons) boiling water
- extra Milo to sprinkle on top of slice
- Pre-heat oven 180 deg C (360 deg F). Line 20cm x 30cm (7″ x 11″) slice tin with baking paper.
- In a large bowl combine Weet-Bix, milo, flour, baking powder and coconut. Mix well.
- In a small saucepan place sugar, golden syrup, butter and vanilla. Over a low heat stir until butter has melted and sugar has dissolved.
- Pour butter mixture into mixed dry ingredients. Mix until thoroughly combined.
- Press mixture into the lined tin, place in the oven and bake for 20 minutes or until firm.
- Once cooked remove from oven and place on cake rack to cool.
- Once the base has cooled ice with milo icing and sprinkle with extra milo. Cut into even pieces and eat! Store in an airtight container
- Place icing sugar in a medium size bowl.
- In a small jug place milo and add 2 tablespoons of boiling water. Mix well until milo has dissolved.
- Pour milo into the icing sugar and mix well. You may need to add an extra couple of tablespoons of boiling water. Add one tablespoon at a time and mix well between each addition until you get a thick but spreadable icing consistency.